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Recipe uses dough cycle of bread machine.

Basic Focaccia

1 cup water, warm
3 tablespoons olive oil
3 cups all-purpose or bread flour
2 teaspoons salt
5 teaspoons Italian seasoning, heaping
2 teaspoons active dry yeast

1. Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.
2. At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil.
3. Plain focaccia can be topped with a light sprinkling of salt and pepper. Other toppings may include browned onions, fresh minced garlic, goat cheese, pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes, Gorgonzola cheese, olives, or any combination of those or other ingredients of your choice.
4. Allow the focaccia rise for 30 minutes to an hour. Bake the focaccia in the preheated 450*F (230*C) oven for 15 to 20 minutes, or until lightly browned. Drizzle with extra-virgin olive oil, and serve.

Makes 6 to 10 servings.

Note: If using a small (1-pound) bread machine, remove the dough from the machine at the end of the second kneading cycle, and transfer it to a lightly greased bowl to rise for 1 to 1 1/2 hours.